1/2 Stick margarine or butter
1/4 c Sugar
1 1/2 c Raspberries
2 tb Sliced almonds
1 1/2 c Bisquick original baking mix
1/2 c Sugar
1/2 c Milk or water
2 tb Vegetable oil
1/2 ts Vanilla
1/2 ts Almond extract
1 Egg
Sweetened whipped cream or
-ice cream; if desired
HEAT oven to 350 degrees. Heat margarine in round pan, 9×1-1/2 inches, or
square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar
evenly over melted margarine. Arrange raspberries with open ends up over
sugar mixture; sprinkle with almonds.
BEAT remaining ingredients except whipped cream in medium bowl on low
speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour batter over raspberries.
BAKE 35 to 40 minutes or until toothpick inserted in center comes out
clean. Immediately invert pan onto heatproof serving plate; leave pan over
cake a few minutes. Remove pan. Let cake stand at least 10 minutes before
serving. Serve warm with whipped cream. 9 servings.
Pear Upside-down Cake: Substitute packed brown sugar for the sugar and 1
large pear, thinly sliced, for the raspberries. Substitute chopped pecans
for the almonds. Increase vanilla to 1 teaspoon; omit almond extract. Add
1/2 teaspoon ground mace or cinnamon with the vanilla.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
9 Servings
